Butternut Squash and Chickpea Soup
Warm up from the inside out with a hot bowl of soup
Online Jewish Week Columnist
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When it's the middle of winter, I don't want to go to the supermarket, and I want to enjoy something warm and hearty, I turn to one thing: soup. By simply rummaging through my fridge and pantry I usually manage to locate at least one vegetable (squash) one protein (chickpeas) and one grain (barley). Tada - soup! A quick simmer on the stove and you can be digging in to a satsifying bowl too.

Of course you can use pumpkin or sweet potato in place of the squash, and canellini or fava beans in place of the chickpeas, and rice or pasta in place of the barley (though you may want to cook it separately then). Make it your own!


Butternut Squash and Chickpea Soup - Serves 2-3

one medium onion
2 tablespoons vegetable oil
1/2 butternut squash, peeled and cut in to 1/2" cubes
3-4 cups stock or water
1/3 cup barley
1 cup chickpeas
salt and pepper

Peel and dice the onion. In a medium pot. heat the oil, the sautee the onion for 10 minutes, until transluscent.

Add the squash, barley chickpeas and enough water to cover all the ingredients. Bring to a boil then simmer for 30 minutes, or until the barley is cooked. Season with salt and pepper to taste, plus any other spices of your choice.

Last Update:

12/08/2011 - 19:33

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